Bar-Bou-No-Fa-Sou-La ....Greco-Texas Style

Since Greece does not have Pinto beans we use the Bar-bou-no-fa-sou-la bean variety instead to make Greco-Texan style beans. The end result is the same. We can use the same to make re-fried beans "refritos"...

To make this dish Greco-Texan style you will need:
Serves 6
-  250 gr dry Barbounofasoula soaked in water overnight.
-  1 large onion very thinly sliced.
-  4 cloves of garlic minced.
-  1 beef broth cube.
-  1 or 2 hot chilies thinly cut (depending how hot you want the beans to be).
-  1 Tbsp. American type chili powder (used to make chili con carne etc.).
-  1 tsp. cumin.
-  2 tsp. garlic oil.
-  No salt.
-  Freshly ground pepper to taste.
-  Strain beans from the water.
-  Put them in a pot, add water to cover by two inches.
-  Bring to a boil, simmer covered.
-  While they are simmering, add the onion, garlic, garlic oil, cumin, chili powder, and pepper, stir and mix.
-  Let them cook 45 minutes simmering slowly covered, stirring occasionally and checking for water.
-  Add water if required until they are done.
Ready to serve on rice, or with corn bread (future post).


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